Textural characteristics of lowfat,fullfat and smoked cheeses: sensory and instrumental approaches |
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| Affiliation: | 1. Dipartimento di Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy;2. Istituto Zooprofilattico Sperimentale della Sicilia, via Gino Marinuzzi, 3, 90129 Palermo, Italy;1. Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, Canada J2S 8E3;2. Institut sur la nutrition et les aliments fonctionnels, Centre de recherche STELA, Université Laval, Quebec City, Quebec, Canada G1V 0A6;1. Porto Conte Ricerche, S.P. 55 Porto Conte/Capo Caccia Km 8.400, Loc. Tramariglio, 07041 Alghero, SS, Italy;2. AGRIS Sardegna, Department of Animal Science, Loc. Bonassai, 07040 Olmedo, SS, Italy |
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